Friday, October 28, 2011

Polish Rice Cake

Polish Rice Cake

Prep Time:  1 hour
Cook Time:  1 hour
Serves:  24

2  Cups  Long Grain White Rice, uncooked
6  Cups  Skim Milk
1  teaspoon  Salt
1  Cup  Butter
1  8-oz.  Cream Cheese
3  Eggs
1  Cup  Half-and-Half
1  teaspoon  Vanilla Extract
1  Cup  Self-Rising Flour
1/2  Cup  Golden Raisins

Combine the Rice, Milk, and Salt in a saucepan and cook slowly until liquid is absorbed.  Stir frequently.

Preheat oven to 175*C (350*).  Grease and flour a 9x13 baking pan.

In a large bowl, combine the Butter and Cream Cheese.  Cream well with wooden spoon.

In another bowl combine Eggs, Half-and-Half, and Vanilla.  Add to creamed mixture and blend well.

Stir in the cooled Rice mixture and mix well.  Add the Self-Rising Flour and blend well.  Stir in the Golden Raisins.

Pour batter into the prepared pan, pat top to avoid any air bubbles.  Bake at 175*C (350*) for one hour.  Let cake stand for one hour before turning out of pan.

"An old Polish recipe made with Cream Cheese and Rice."  From, submitted by shirleyo.

And a note from me:  This is good.  I think next time I will either add some Cinnamon to the batter, or serve the cake with a good spoon-full of tart Berry or Cherry jam.

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